Chilled spring onion and cucumber
This is cream based and rather richer
than a traditional white sauce, but it is bright in taste and color and
is excellent with white fish like roast cod or grilled skate.
Preparation time: 11/2 hours, including
Chilling time: about 2 hours
6 large spring onions, trimmed and sliced
1 stalk lemon grass, bruised and finely
2 green chilies and 2 caribe chilies, or
3 green chilies, seeded and finely chopped
2 lime leaves or finely grated zest of 1
1 vegetable stock cube, crumbled
850 mL (11/2 pints) water
1 large cucumber, seeded and chopped
250 mL (9 fl oz) natural yoghurt
1 tbsp fish sauce
Salt to taste
Reserve a few of the green onion tops for
the garnish, then place the remaining onions, lemon grass, chilies and
lime leaves in a large pan with the crumbled stock cube. Add the water,
then bring to the boil. Add the cucumber, cover the pan and remove it
immediately from the heat. Allow to marinate for 1 hour.
Puree the soup until smooth, then press
the mixture through a fine sieve with the back of a ladle. Whisk in the
yoghurt and fish sauce, then season to taste with a little salt if
necessary. Chill thoroughly for at least 2 hours.
Add the reserved chopped onion tops to
the soup just before serving and spoon the soup over a tablespoon or so
of crushed ice in each bowl to serve.